Corn Empanadas

by Elena on December 23, 2009

To accompany the chicken empanadas I made a vegetarian version that my veggie friend would be able to try.  I must admit that I shy away from vegetarian dishes, mostly because I love meat, but also because it is more difficult to make a dish taste yummy and be substantial with only vegetables.  It’s easy to make a dish taste good when you add stock, ham, or bits of bacon.  I’d like to try some more dishes in the future but for now…

Empanadas De Choclo

In Argentina they call corn, choclo.  It’s amazing how different Spanish can be according to each country.  But if you want corn in Argentina you need to ask for choclo, and they use it quite often.  In particular I remember the empanadas de choclo.

2 tablespoons olive oil
1 medium Spanish onion chopped
1 garlic clove
1 red pepper sliced
1 bag of frozen corn
Salt and pepper
1/2 cup heavy cream
1/2 cup chopped mozzarella cheese
1/2 cup bechamel
Pine nuts or walnuts optional

In a frying pan heat your olive oil and then put in your onions.  After the onions release some water, add the garlic and red pepper.  Fry on a low heat until the mixture caramelizes.  It should take about 10-15 minutes.  After the onions have caramelized you can add the corn.  Season with salt, pepper, and pimeton.  After a couple minutes add the heavy cream, mozzarella cheese, and bechamel.  After putting the mixture in the middle of the dough, fold it over until all ends are touching, making the shape of a half moon.  Press the side together.  Use a fork to make the ridges along where the dough comes together.  Coat the outside of the empanadas to give them some color.

In case you want to make your own bechamel sauce here is a quick recipe for the small portion needed.

Bechamel Sauce
2 tablespoons of butter
1 1/2 tablespoons of flour
3/4 cup of milk

Heat the butter in a small saucepan and once heated slowly add the flour while mixing. Cook on a low heat until the mixture turns a light sand color. Slowly add the milk to the mixture whisking until smooth.

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